Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, zucchini taco shells with chicken, homemade guacamole and salsa for jamo. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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To begin with this particular recipe, we must first prepare a few components. You can have zucchini taco shells with chicken, homemade guacamole and salsa for jamo using 29 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Zucchini Taco Shells With Chicken, Homemade Guacamole AND Salsa For Jamo:

1. Take Taco Shell
2. Make ready 3 medium-large zucchinis (leave peel on)
3. Take 1 egg (use 2 if using large zucchinis)
4. Make ready 1 tbsp of: oregano, rosemary, parsley
5. Get 1/4 cup finely grated parmesan
6. Make ready 1/4 cup grated mozarella
7. Take Salsa (my version)
8. Take 2 beef (large) tomatoes
9. Get 1 shallot
10. Get 1-2 juice of a lime (adjust to taste)
11. Make ready 1 juice of a lemon
12. Make ready 1 tbsp crushed chillis
13. Prepare 1 small handful fresh parsley
14. Make ready Pinch salt and pepper (add more to taste)
15. Prepare 3-4 tbsp olive oil
16. Take Guacamole
17. Get 1 large avocado
18. Make ready 1 small handful parlsey
19. Get 1 juice of lemon
20. Prepare 1 juice lime
21. Take to taste Salt and pepper
22. Take 2 tbsp oil
23. Prepare 1 tbsp crushed chilli (optional)
24. Get Chicken
25. Get 300-400 gr chicken fillets cut into chunks or strips
26. Get Salt and pepper
27. Make ready 1 heaped tbsp ground chipotle powder
28. Prepare 1 tbsp paprika
29. Take 1/4 red onion

Instructions to make Zucchini Taco Shells With Chicken, Homemade Guacamole AND Salsa For Jamo:

1. The Taco Shell: Preheat oven to 200 degrees fan assisted. Grate zucchinis onto multiple layers of kitchen towels or a think cotton towel. Squeeze out the water. Then, combine all the ingredients together with the shredded zucchini in a large bowl. Spoon the mixture onto pre oiled baking parchment (3-4 tpsp per shell, spread to 10cm diameter). Bake in oven for 20min on a high shelf until golden brown. Remove from oven and stack on a plate to serve.
2. The chicken: Season the chicken with the paprika and chipotle powder. Finely slice the onion and saute in pan until soft with some olive oil. Add the chicken. One half cooked, season with salt and pepper. Cover with a lid and leave to cook occasionally stirring.
3. The salsa and the guacamole: Combine the ingredients of both individually. I use a food processor to finely chop everything. Then place into two separate bowls, taste and adjust with extra salt/lemon/pepper to flavour.
4. Ready to serve and ENJOY!

So that’s going to wrap this up for this exceptional food zucchini taco shells with chicken, homemade guacamole and salsa for jamo recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!